Black Olive & Tomato Bread

Black Olive & Tomato Bread could be just the dairy free and lacto ovo vegetarian recipe you've been looking for. For 64 cents per serving, you get a bread that serves 16. One portion of this dish contains around 4g of protein, 6g of fat, and a total of 167 calories. This recipe from Foodista requires egg yolk, rosemary, active yeast, and sugar. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes roughly 3 hours and 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 47%. This score is pretty good. U

Instructions

1. 1

   In a large bowl sift flour and salt

2. 2

   Add in yeast, sugar and rosemary and mix

3. 3

   In a cup mix the oil and water

4. 4

   Make a well in the center of the flour mixture and pour in the oil/water mixture

5. 5

   Stir with a wooden spoon until dough comes together

6. 6

   Using your hands, knead until it holds together

7. 7

   Turn dough out onto a floured surface, and knead a few times

8. 8

   Flatten slightly and layer on sliced olives and sliced tomatoes.

9. 9

   Roll like a jelly roll, then continue to knead for about 5 minutes until dough feels smooth

10. 10

    Shape into a ball

11. 11

    Brush bowl with oil and place dough into bowl

12. 12

    Cover with plastic or damp dish towel and let rise in a warm place for about 1 1/2 hours (or until dough has doubled in size)Dust cookie sheet with flour

13. 13

    Turn dough onto floured counter, punch down and cut in 1/2Shape each 1/2 into a round

14. 14

    Place them on the cookie sheet, and cover with plastic or damp cloth

15. 15

    Allow to rise for another 45 minutes in a warm place

16. 16

    While the dough is rising turn oven to 400 FWhen dough is ready, make 3 shallow slashes across the top of each loaf, and brush with beaten egg yolk

17. 17

    Bake in preheated oven for about 40 minutes until golden brown and the loaves sound hollow when tapped on the bottom

18. 18

    Remove from pan onto a wire rack to cool.This recipe makes 2 loaves.

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